Chicken-Fried Steak with Country Gravy

Living in Kansas, I say this so often that by now, it doesn’t really need to be said. But seriously, what is up with this weather? It seems like we went straight from summer into winter. It’s freezing, people. 40°F as I type this. And the weird thing is that the grass is still green and the leaves are still green on the trees and none of them have fallen off. But it’s shiver-me-timbers cold. It’s only the first week of October and I’m already pulling the ice hand in Dennis’ armpit trick.

All I know is, when cold weather hits, that’s when I start wanting hot, comforting meals. Chicken-fried steak was one such recipe on my bucket list (it also has other such common things as homemade chocolate pudding on it–seriously, I’ve never made these basics!) and I have Gina to thank for helping me get ‘r done. Bring on the homestyle cookin’!

Pour the milk into a pie dish. Place flour in a separate pie dish and mix in the seasoned salt and pepper until well combined.

Heat bacon grease in a large skillet over medium heat. Meanwhile, sprinkle seasoned salt over both sides of the steaks. One at a time, dredge the steaks in flour, coating both sides. Dip the floured steak in milk, flipping it over to get both sides wet, then dredge in the flour again, coating well. Once the grease is hot, place the steaks in the skillet. I place them in the skillet as I finish coating them, but if your skillet isn’t hot enough, you can put them on a platter until it is. Cook the steaks until browned on the bottom and juices are coming out of the top. Flip over and continue cooking until the meat feels tender when you poke it in the middle with a fork and doesn’t pull, and no juices run out. You may have to keep flipping the steaks over until they are done. Place finished steaks on a clean platter and tent with foil while you make the gravy.

Add the leftover flour from the breading to the skilled and stir it well to absorb all the grease in the skillet, stirring until no white flour is visible. Add remaining milk from breading the meat, approximately ½ to 1 cup, and stir until smooth. Add additional milk as needed to get a smooth, liquid consistency. Continue cooking until thickened, adding additional milk to thin as necessary, and seasoning to taste with salt and lots of pepper. Ladle over the chicken fried steak and mashed potatoes.

Like this:

Related

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

Veronica- Your post is WONDERFUL! Also I love that your picture looks so delicious! Who could not want to take a delicious bite of all of that on one fork? What does Paula Deen always say, “All this needs is my fooork” (in her southern drawl).

I have a terrific, super terrific and easy chocolate pudding recipe on my blog that I make a lot! Of course, the very best way to eat hot chocolate pudding is over a fluffy, split homemade biscuit. Definitely these two things are comfort foods at their best!

Thanks for trying and posting this recipe on your blog! Wow, I am so honored….

Haha! I’ll have to try the cold hand trick with Adam. It’s sure to give him a start, tee hee.
And chicken fried steak sounds perfect! This morning when we woke up, the temp was 39–whaaaaat? Definitely a sign that hot comfort food must happen starting now.

I can’t resist the reaction I get. He gets this crazy hilarious look on his face and laughs while trying to get away from me–we basically turn into little kids when I do it. :) Yup, it’s definitely time for the hot comfort food.

We are still waiting here for our cooler weather, it is slowly creeping in! I honestly don’t think I have ever even had chicken fried steak, let alone made it. I think it confused me as a kid so I just stayed away. Yours looks absolutely delicious.

Notes: I like, thirded (is that a word?) this recipe. She uses three pounds, I found three pieces of cube steak that totaled just over a pound. So I used only about 3/4 cup of milk and one egg for the wet mixture and only about 1 and 1/2 cups of flour (plus a tablespoon-ish of seasoned salt and pepper and just a dusting of cayenne) for the wet mixture. The gravy made what was obviously the full amount, so unfortunately a lot was wasted, but now I know for next time I could use only a couple tablespoons of grease and less flour and milk for a smaller amount. I’m not complaining though, because man was it good. I also used WalMart brand lactose-free whole milk and it was perfect.

You have already noticed that both of these games (Best 2D MMORPG of
2011) are Free to Play. Instead of making your PC run the entire game on its own, your computer is actually linking up with an entire
server of other players who are also sharing the same world.
You can visit this website for more information and to find the space MMORPG that you are searching for.

An intriguing discussion is worth comment.
I do believe that you ought to publish more on this subject matter,
it might not be a taboo matter but generally people do not discuss such topics.
To the next! Cheers!!